Javvarisi (big sized)         1 big cup

Potato(medium)               1

Coconut                                   ¼ cup

Peanuts                                   ¼ cup

Salt                                             as required

Green chilly                           4

Curry leaf                               1 strip

Coriander leaves              handful

Jeera                                        1 spoon

Lemon                                     ½ ( if big else 1 full)

Oil  or ghee                            3 tbsp

Turmeric powder              small pinch



  • Wash javvarisi  twice and soak for 6 to 8 hours in very minimum water.
  • Coarse grind peanuts. Drain the water from javvarisi(if any) and mix with peanut coarse powder.
  • Slit green chillies, and chop coriander leaves.
  • Boil the potato and cut into cubes.
  • Heat oil/ghee in kadai, add jeera, green chillies and curry leaves.
  • Add boiled potato, sauté twice , then add javvarisi, peanut mixture, turmeric powder and salt.
  • Mix well and keep it closed for full cooking if needed.
  • Add coconut. 
  • Saute few times after every item addition.
  • Switch off burner, add lemon syrup.
  • Garnish with coriander leaves.

Excellent javvarisi (sabudana) kichadi is ready.

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